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Chickpeas are known for their many health benefits: they are are chock full of fiber, protein and offer various nutrients such as Manganese, Phosphorous, Iron, Zinc, Thiamine and Vitamin B6. Black/brown chickpeas are a slight variation to the commonly known lighter colored chickpea, and come with added benefits, they contain 13 times more polyphenols (a type of antioxidant) than the typical chickpea.

Conventionally, this recipe calls for cooking the beans in a pressure cooker, then pan frying them in a dutch oven to continue with the rest of the recipe.  When cooked in MEC however, the same pot can transition from being a pressure cooker (to first cook your beans) to a Dutch oven to continue the recipe. No need for the hassle of transferring hot ingredients from one pot to the other!

Serves 4-6 People | Cooking Time: 50-55 minutes

Ingredients:

• Aromatics: 1 cinnamon stick, 3 cloves, 3 pods of cardamom, 1 bay leaf.
• 1 yellow onion, minced
• 1 large garlic clove, minced
• 1 tsp. ginger, grated or minced
• 1/2 Tbsp. pure cooking oil
• 6 cups spinach, chopped (or baby spinach)
• 3.5 cups tomatoes, diced
• 1 tsp. cumin powder
• 1/2 tsp. coriander powder, dried & crushed
• 3/4 tsp. sea salt
• 1 cup garbanzo (chickpea) beans, soaked for 1 hour
• 1/2 cup coconut, crushed (optional)
• 1 tsp. dried mango powder
• 1 tsp. chili powder

Cooking Instructions:

1. Rinse and add chickpeas to your pot, add 4 cups of water to the pot, add bay leaf. Cover and cook for 30-35 minutes on medium-low for gas, medium for electric (until beans are about 75% done). During this time, you can chop & prepare your vegetables and other ingredients.
2. Then add the aromatic spices. These can be added whole or crushed slightly in a mortar and pestle (or in an electric blender). Then stir in the onions, garlic, ginger. Cover and cook for 10 minutes.
3. Stir in oil, along with cumin powder, coriander powder, salt, dried mango powder, and chili powder, fold beans in with the spices, reduce heat to low and let it simmer for 5-7 minutes, then add , spinach and tomatoes. Add in crushed coconut (optional). Stir, cover, and cook on low for 10 more minutes. Turn stove off.
4. Let the dish “come together” in the pot as it cools down slightly.

Serve! Best served over a bed of basmati rice, couscous, quinoa or with unleavened bread.

You can read rice preparation instructions here: How to Make Rice & Grains in MEC